In a sauce pan, reduce the wine
to a light syrup consistency. In a medium sauté pan,
add oil, vegetables, and peppercorns. Cook until the vegetables are soft.
Add garlic and continue cooking for a few minutes. Add sauterne and quickly
deglaze pan. Add wine syrup, stock, thyme, bay leaf, and parsley. Reduce
by a third, and pour sauce through a fine sieve. In a clean sauce pan,
continue reducing until sauce is thick enough to coat the back of a spoon....
For Roasted Beet Salad:
Roast beets in a 400 degrees oven until soft. When they cool, peel and
chop into small cubes, add chopped walnuts, and set aside in a bowl. In
a small bowl, whisk together oil and vinegar. Add chives, garlic, thyme,
salt, and pepper. Toss beets with dressing. Garnish with herbed goat cheese....